Coriander Chutney (dhania Ka Chatni) Recipe - Cooking Index
6 oz | 170g | Coriander leaves - (cilantro) |
1 oz | 28g | Onion (small) |
2 | Lemons | |
2 tablespoons | 30ml | Vinegar |
1 tablespoon | 15ml | Desiccated coconut |
2 | Green chilies | |
2 teaspoons | 10ml | Ground cumin |
2 teaspoons | 10ml | Salt |
1/2 teaspoon | 2.5ml | Black pepper |
1/2 teaspoon | 2.5ml | Chili powder |
Wash the coriander leaves and chop them roughly. It does not matter if you include some of the stalks. 2 oz. of coriander leaves should fill a 1 pint container when pressed down gently. Peel the onion, Squeeze the juice of the lemons into a liquidiser and add the rest of the ingredients, together wiht the coriander. Liquidise until smooth. If necessary, add a little water to keep the chutney liquid.
Serve immediately or pour into a jar with a screw-top lid. It can be kept in a refrigerator for up to a week. Alternatively, put some to one side for immediate serving and freeze the remainder.
Source:
Indian Cooking, Khalid Aziz
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